Pork Loin Top Loin Roast on the WSM?


 
A

Aaron Connell

New member
Hi - first time poster here!

My brother bought a 8# Pork Loin Top Loin Roast (boneless) from Costco and has asked me to smoke it up. Tomorrow. I have searched around, and am having a hard time finding info on smoking this bad boy up!

Best I can tell it is a double - wrapped in twine. It is pretty thick!

I was thinking just throwing it on the WSM 18" with some rub applied, no water, full chamber of coals, a little applewood and maybe a chunk of cherry or something. Smoke to ~145 and rest. It has a pretty good coat of fat on the outside - so was not planning and draping it with bacon.

So - I guess I am looking for any suggestions on preparing/smoking this particular cut. Anyone have any tips? Thoughts on my tentative plan above? How long might this take to smoke?

Any tips or info would be great!

Thanks!
Aaron
 
To me, pork loin is kind of a blank canvas, so I'd either brine or inject. Been a long time since I smoked one, though. The Missus prefers I cut into chops to brine and grill. They're good smoked whole as well, though. Dr. BBQ's recipe with beer/butter injection in his first book is good, as well as the cherry chipotle glazed recipe in one of the Weber books.
 
Welcome: For a loin roast I'd look for high temperatures. No reason to go low and slow with the loin.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
No reason to go low and slow with the loin. </div></BLOCKQUOTE>

Actually, there is. While I've grilled just as many hot and fast, smoking low-n-slow will end up with a more evenly cooked piece of meat. That's a big upside when it comes to pork loin, but either way is fine.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">a more evenly cooked piece of meat. </div></BLOCKQUOTE>
Cooking at 325+ have never had an "uneven" cooked loin. YMMV.
 
Call it what you want, but the goal is that the CENTER temp doesn't end up rising over 150-something. Faster you cook, though, the higher the finished IT will be everywhere else. For the same reason, low-n-slow will result in less "gray meat" when cooking rib roasts.
 
I simply injected and rubbed the last one I did, then onto the smoker for an internal of 145*

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